Breakfast Cheesecake (South Beach Diet, Phase 1) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
I adapted this from an old recipe for a lowfat cheesecake using sugar. Prep time does not include chilling time. When you get tired of eating eggs on the SB Diet, this will feel like a treat. Ingredients:
16 ounces low fat cottage cheese or 16 ounces ricotta cheese |
8 ounces plain low-fat yogurt |
4 eggs |
granular sweetener equal to 1/2 cup sugar |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon grated lemon rind (or to taste) |
2 tablespoons lemon juice (or to taste) |
cooking spray |
Directions:
1. Preheat oven to 325°F.
2. Blend the cottage cheese for about a minute until perfectly smooth and free of lumps.
3. Add yogurt and blend another minute.
4. Add remaining ingredients and blend just to mix.
5. Correct seasoning.
6. Spray a 9 inch square pan with cooking spray.
7. Pour the batter into the pan.
8. Bake about 40 minutes or til set (insert a needle or small sharp knife that comes out clean).
9. Let remain in turned off oven, with the oven door closed, until oven cools completely.
10. Remove from oven; let cool on a rack.
11. Chill for at least 12 hours.
|
|